Asian Barbecued Beef

19 May

My BFF John made this recipe for Thai Supper Club  in the fall. It was so amazing, we tore it up.


The marinade couldn’t be simpler. The flavors just meld together perfectly. If you aren’t a fan of spicy things, tone down the amount of Sriracha you use.


The longer you marinate the meat, the tenderer it is. As you know, with flank steak, you MUST marinate it for a couple hours at least.


What really brings this meat home is the taste of the grilled meat. OMG I cant really describe it – you just need to make it so you can tear it up!!


John got this recipe from and I highly encourage you to try it for a simple BBQ or get-together. What could be easier – a simple marinade, throwing meat on a grill, then enjoying a fabulous meal???


Asian Barbecued Beef


  • ¼ cup chili sauce (Sriracha)
  • ¼ cup fish sauce
  • 1.5 tablespoon dark sesame oil
  • 1 tablespoon grated fresh ginger root
  • 3 cloves garlic, crushed
  • 2 pounds flank steak


In a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. Set aside a few tablespoons of the mixture for brushing the steaks during grilling. Score flank steak and place in a shallow dish. Pour remaining marinade over the steak, and turn to coat. Cover, and marinate in the refrigerator at least 3 hours.

Preheat an outdoor grill for high heat.

Lightly brush the grilling surface with oil. Grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.


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